This month's recipe is from chef/restaurateur Donald Link, owner of Herbsaint and Cochon, two of New Orleans' favorite eateries. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Makes 8 servings

Ingredients

1/2 pound andouille, diced
1 cup (41-50 count) fresh Louisiana shrimp, chopped
1 cup 1/2-inch dice chicken breast
3 garlic cloves, chopped
1/2 onion, chopped
1/2 cup chopped green onion
1 jalapeño, chopped (optional)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups canned, diced tomatoes
4 cups cooked rice

Directions

Sauté andouille, chicken and shrimp in a 12- inch skillet, preferably cast iron, set over medium-high heat. Add garlic, onions, one jalapeño and seasonings, cook until meat is done. Add tomatoes, thinning with liquid as needed, to form sauce. Add the rice and cook until heated through.